Antecedents of Gastronomy Destination Brand Equity: An Examination of Gastronomy Experience, Motivation, and Destination Satisfaction

Brand Equity of Lahore Fort as a Tourism Destination Brand

Studies that measure the brand equity of destination brands by using the Customer-Based Brand Equity (CBBE) model in a developing country context are scarce. The present study investigates the destination brand equity of the Lahore Fort by employing the CBBE model in a developing country context of Pakistan. Following the positivist tradition, we adopted a survey-based approach to collect data ...

Biophysics of Molecular Gastronomy

Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways. PAPERCLIP.

Cornucopia: The Concept of Digital Gastronomy

The authors present a new concept of digital gastronomy — Cornucopia, a futuristic cooking methodology based on digital technologies. They discuss how they have merged kitchen tools with science fiction and actual technologies to create this new design space for gastronomy. The Virtuoso Mixer, the Digital Fabricator and the Robotic Chef were conceptualized to enable more flexibility and control...

Assessing Tourist Experience Satisfaction with a Heritage Destination

Brand Equity, Brand Loyalty and Consumer Satisfaction

This study aims to investigate the mediating effects of consumer satisfaction on the relationship between consumer-based brand equity and brand loyalty in the hotel and restaurant industry. Based on a sample of 378 customers and using structural equation modelling approach, the five dimensions of brand equity—physical quality, staff behaviour, ideal selfcongruence, brand identification and life...